Not kettle fried chicken

[HoosierKettle]

I ran across a fried chicken video from cowboy Kent Rollins. I loosely followed it and it was great. I cut a whole chicken up, put in a pan, dusted it with season salt and covered in buttermilk for an hour. I coated in kfc flour, then fried 4 pieces at a time.  Kent's tips on cutting the breast in half was great. It would take forever otherwise. My favorite part was having a variety of pieces. It's tough to beat the real thing. These were incredible. Everyone that said they weren't hungry gobbled them up.

Also it was fun using the lodge for the first time frying chicken. I got lucky and had a lid from another pan that fit nicely.



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[Travis]

God, I love homemade deep fried chicken. I follow Kent's y/t channel. That guys the real deal man. Good job man.


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[kettlebb]

Nothing like the real deal hear brother. My grandfather taught my mom and I need to learn from her.

Yours looks killer, great job.


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[Larry The BBQ Guy]

Nothing like fried chicken when your'e really hungry! Looks great.

[TheKevman]

That looks delicious!


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[HoosierKettle]

Thanks fellas. It's cheaper buying a whole chicken and you have the back for stock. I threw it in a pot with carrots celery salt and pepper and froze a fair amount of chicken broth. There's a certain satisfaction that comes from utilizing every part of the chicken.


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[kettlebb]

My grandfather would give you a big thumbs up on this one.


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[Big Dawg]

Excellent Yardbird and use of the CI ! ! !  Bet it was plenty moist.





BD

[HoosierKettle]

Preparing for Nashville hot fried chicken on the kettle. More to follow.




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[HoosierKettle]

Oh yeah. I'm diggin the outside kettle deep fry.



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[HoosierKettle]

This was outrageous with the cayenne, butter, brown sugar, honey glaze. It was as crispy as pork cracklings.




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[HoosierKettle]

The wife made cheesy bacon mashed cauliflower.  Gotta be healthy somewhere. 


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[Larry The BBQ Guy]

You did it again. Right at dinner time. Now all I want is fried chicken!

[kettlebb]

Damn that is awesome! After your last fried chicken post my first thought was can I do that outside with the CI?  You sir are the man.

Did you have any trouble keeping the oil from getting too hot? Please share any tips.


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[HoosierKettle]

Damn that is awesome! After your last fried chicken post my first thought was can I do that outside with the CI?  You sir are the man.

Did you have any trouble keeping the oil from getting too hot? Please share any tips.


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I split approximately 2/3 or 3/4 of a chimney between two baskets and had them below the skillet but offset from the center to give room to slide the skillet away from the coals when needed.  I also closed and opened the bottom damper when needed.  I over shot temp a little on my first batch. You really want to stay 300-330 range. I was pushing 360-370 on the first batch and they got a little darker than I wanted but they were still great.

Also, I cooked the chicken faster on the grill and I didn't use the lid on the skillet or the grill at all. The baskets provide much more even heat over the surface of the skillet as compared to a burner on a stove.

I preferred cooking it outside. The mess stays outside and it's nice because you can shut the grill down and leave the skillet and oil to cool out of harms way.


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